Jl. Monkey Forest, Ubud, Bali 80571
Ubud has no shortage of foodie treasures to uncover. But if you’re serious about pork ribs, there’s only one place to go: Spice by Blake.
Spice by Blake is a local favourite on the Ubud block, led by New Zealand-born chef Blake Thornley, who blends bold creativity with deep respect for tradition. The atmosphere is relaxed, the staff are well-informed, and the food never disappoints.
Bali is famous for babi guling – whole roast pig with crispy skin, seasoned rice, and spicy vegetables. Most places serve it the same way. Spice by Blake doesn’t. Chef Blake’s version includes ribs – a cut you don’t always get in a standard babi guling plate – and not just any ribs.
These are slow-cooked, spice-rubbed, and finished over fire until the meat slides off the bone. They’re rich, juicy, with just enough char to caramalise the exotic Balinese spices. The seasoning isn’t overpowering – just deep, layered flavour from a base of turmeric, garlic, lemongrass, coriander and torch ginger. Nothing syrupy, no unnecessary sauce. Just pork ribs cooked properly, the way it should be.
Every bite gives you soft, tender meat with a crisp, smoky edge. Locals love it. Travellers come back for it. Some don’t even know what babi guling is – but they remember these ribs.
Most babi guling joints are loud, fast, and a bit chaotic. Spice by Blake is different. It’s a calm, open space focused on clean, honest cooking. The menu is tight. Every dish has a purpose.
Chef Blake worked in top restaurants around the world before settling in Bali. He brings that experience here, but he doesn’t dress it up with excess glitz, rather he lets the quality of the dishes do the talking. The ribs are the result of hours of prep and zero shortcuts. You won’t taste any gimmicks – just strong technique and bold flavours.
There’s a reason people mention Spice by Blake when they talk about “best meals in Ubud.”
The babi guling plate at Spice by Blake comes stacked:
It’s well-balanced. Nothing sits heavy. The meat is the star, but the sides do their job. Everything on the plate has texture and kick.
Price? More than your average street stall, but worth every cent. You’re not overpaying for flashy Instagram plates, you’re paying for a dish that’s been thought through, refined, and cooked by someone who respects his produce, ingredients and the culture of Balinese cuisine
Many have eaten babi guling all over Bali – from roadside spots to high-end resorts. Most serve the same formula. Some good. Some forgettable.
Spice by Blake stands out.
You’ll come for the roast pork but stay because the ribs changed the game. The dish has depth. You can tell it’s built on trial, error, and repetition. You can also tell Chef Blake has cooked in kitchens that care about flavour, not just presentation.It’s a solid plate of meat done right.
This is for people who like real food. If you enjoy spice, smoke, and pork cooked until it’s perfect, you’ll want to eat here. If you’re in Ubud looking for something that feels authentic without sacrificing quality, make the trip.
Expect attention to detail, a short menu that hits hard, and ribs that beat anything you’ve had in Bali – or maybe anywhere. You’ll find plenty of babi guling in Ubud. But if you want the best, there’s only one place to head to: Spice by Blake. It’s not hype. It’s just good honest cooking done right.
